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Instant Pot Paleo Creamy Broccoli Dill Soup

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Instant Pot Paleo Creamy Broccoli Dill Soup is nourishing and packed with vegetables. This delicious, comforting soup is deeply flavored with hints of vibrant dill and refreshing celery.

Broccoli soup in a bowl with the Instant Pot

There’s nothing like a cozy bowl of creamy broccoli soup that’s chock-full of vegetables.

When the weather gets cold, soup is one of the most comforting meals you can enjoy.

Broccoli soup in a bowl with fresh dill.

I loved soup as a young girl. My mom made homemade split pea soup and boxed Matzo Ball soup often because it was cheap and she loved it. We also always had our cabinets stocked with canned soup. Those cans became a staple in our home, and I loved the variety of soups we had, because that’s all I knew.

Canned soup was a staple at my grandma’s house too. She almost always made canned chicken noodle soup or chicken and alphabet soup for lunch a few times a week – with cheese and crackers. It makes me laugh a little and smile at the memory of those fun lunches with her.

Broccoli soup in a bowl with fresh dill.

When we got to go out to eat at a restaurant, my mom and I almost always ordered soup, or a cup of soup instead of a bowl of soup.

My mom LOVED soup even though she didn’t make a wide variety of homemade ones. I’m pretty sure it was comfort food for her. Her love for soup overflowed to me and it was something we both just couldn’t get tired of.

Broccoli soup in a bowl with fresh dill.

We both loved French onion soup, butternut squash soup, tomato bread soup (a traditional Italian soup, I share this recipe in my cookbook), potato soup, creamy pureed soups and then there was my favorite – broccoli cheese soup.

Specifically TGIF’s broccoli cheese soup. I loved the texture of the soup, the creaminess and thickness and probably my favorite part, all of that ooey, gooey cheese.

Broccoli soup in a bowl with fresh dill.

Sigh, all of that glorious cheese. Some days I miss it. I’ve been off of dairy for a long time now as I work on healing. When I get cravings for my favorite cheesy things like broccoli cheese soup, I set out to make something similar.

Broccoli soup with the Instant Pot.

This healthy Instant Pot Paleo Creamy Broccoli Dill Soup is dairy free and can be made vegan too.

It’s super easy to make and you can make it up ahead of time and enjoy it the next day.

Because I love the creaminess of broccoli soup – whether it’s broccoli cheese soup or cream of broccoli soup, I like to add non-fortified nutritional yeast to my version.

The main reason why I add non-fortified nutritional yeast is because it helps add that delicious, creamy, cheesy flavor. I also love that it’s full of B vitamins! It also happens to be a plant-based protein.

I also LOVE dill and lemon with broccoli. It’s such a refreshing flavor combo and a favorite in my home.

Broccoli soup in a bowl with fresh dill.

Put your Instant Pot to use and make this delicious, healthier soup during the colder winter months.

It doesn’t have to be cold outside either, this soup is delicious year-round!

 

Instant Pot Paleo Creamy Broccoli Dill Soup

Instant Pot Paleo Creamy Broccoli Dill Soup

Instant Pot Paleo Creamy Broccoli Dill Soup

Yield: 3 1/2 - 4 cups
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Instant Pot Paleo Creamy Broccoli Dill Soup is nourishing and packed with vegetables. This delicious, comforting soup is deeply flavored with hints of vibrant dill and refreshing celery.

Ingredients

Instructions

  1. Add healthy fat of choice to the Instant Pot and press “Sauté”. Add the onion and sauté for 6-7 minutes, stirring occasionally, until the onions become lightly caramelized. Add the garlic and give it a stir, cooking for about 1 minute. Press the “Keep Warm/Cancel” button.
  2. Add the celery, broccoli, broth and sea salt, stir to combine. Place the lid on the Instant Pot making sure the steam release valve is sealed. Press the “Manual” button and set to 5 minutes.
  3. When the Instant Pot is done and beeps, press “Keep Warm/Cancel”. Allow to naturally pressure release for 5 minutes. Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
  4. Carefully pour the soup into a high powered blender (or leave in the pot and use an immersion blender instead), leaving at least 3 inches of space from the top and add the nutritional yeast, lemon juice, dill and Dijon mustard. Blend on low speed just until fully incorporated, about 5 seconds and pour the soup back into the Instant Pot. 
  5. Taste for seasoning, add more salt if you prefer. Serve immediately or store for later use.

Notes

  • Serving Suggestions: This soup is delicious served with gluten free cheddar drop biscuits. If you don't eat grains, try topping this soup with crumbled up plantain chips - it's so yummy! 
  • If dairy isn't an issue for you, go ahead and top your bowl of soup with a big dollop of sour cream or a couple handfuls of shredded cheddar cheese for some extra cheesy bliss. 
  • Storage: Keep in an airtight container up to 3 days in the refrigerator. 

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 255 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 26mg Sodium: 954mg Carbohydrates: 22g Fiber: 9g Sugar: 5g Protein: 15g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
© Emily
Cuisine: American / Category: Instant Pot Recipes
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Slow Cooker & Instant Pot Recipes and Gluten Free Treats too. Come follow along. 

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Reader Interactions

Comments

  2. I have never paired dill with broccoli. This is very interesting! I do have a lot of dried dill that I saved from summer time when big batches of fresh dill could never be eaten up. It’s perfect that I will use my dried dill in yummy soups.

    Reply

  6. Mmm, I love the celery in this and the color! And your idea for serving it with cheddar drop biscuits! (Big eyes!) Such a pretty soup!! So many sweet memories with your special women!

    Reply

  9. This recipe is perfect for these cold winter days and better yet it is low carb and dairy free! But I must say , you had me immediately when I saw it was an Instant Pot recipe!

    Reply

  10. LOVE soups too. This recipe looks like a super IP project (I am still learning!)
    I hear you when you talk about soups in cans from childhood.. Campbell’s tomato soup + grilled cheese!
    My dad was actually a soup maker but canned soups were definitely a staple.. along with.. dare I say..
    canned pastas like Ravioli and spaghetti! Wow. how times have changed.
    Broccoli with Dill — classic! Thanks for sharing and taking ‘me back’ down memory lane.. xo

    Reply

  13. I’ve never thought of putting dill in broccoli soup or any soup for that matter, but I really need to try it out because we love dill around here!

    Reply

  21. I looovee broccoli soup! When I get the big bag of broccoli florets from Costco I always make a batch! Definitely trying this recipe next <3

    Reply

  23. Yet another amazing, healthy, delicious and nourishing beautiful recipe! Broccoli and dill are two of my favourite things and I’ve never tried to combine them in a soup before. This is wonderful!

    Reply

  30. I tried the soup today. I didn’t have dill but I thought it came out great. I sautéed the onions in water.

    Reply

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